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Oliebollen [OH-lee-bowl-en], literally meaning oil bulbs or balls, are a traditional new year's eve treat in Holland and Belgium. Though in Belgium they are called smoutebollen (lard balls) or croustillions (crispies) in the French speaking parts, and they tend not to fill them with fruit like they do in Holland.
It's been several years since I made any so I decided to make a batch this year. Unfortunately my old ass didn't make it to midnight on NYE so I made them yesterday, new year's day.
But before I get into that, a little history first...
And now on to the preparation.
Ingredients
0.5 ounce active dry yeast
1 cup lukewarm milk
2.25 cups all purpose flour
2 teaspoons salt
1 egg
1.5 cups raisins (black and golden) [I soaked mine in vanilla vodka overnight]
1 Granny Smith apple (peeled, cored and finely chopped)
1 quart vegetable oil for frying
1 cup confectioner's/powdered sugar for dusting
Instructions
1) Mix yeast and warm milk, let stand for a few minutes to dissolve.
2) Sift the flour and salt into a large bowl.
3) Stir in the egg and yeast mixture, mix into a smooth batter.
4) Stir in the raisins and apple.
5) Cover the bowl and let stand in a warm, draft-free place to rise until doubled in size, about 1 hour
6) Heat oil in deep fryer or heavy pan to 375 degrees F (190*C).
7) Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
8) Fry the balls until golden brown, about 8 minutes
9) The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the inside will be greasy.
10) Drain the finished doughnuts on paper towels and dust with confection's sugar.
11) Serve them piled on a dish with more confection's sugar dusted over them.
12) Eat them hot if possible.
One word of warning, do not inhale while these are anywhere near your mouth. The excessive powdered sugar will cause coughing fits.
It's been several years since I made any so I decided to make a batch this year. Unfortunately my old ass didn't make it to midnight on NYE so I made them yesterday, new year's day.
But before I get into that, a little history first...
The exact history of oliebollen is unknown, but there are several thoughts on how and why they came about. Probably the most popular is the theory that they were first made by Germanic tribes in what would become The Netherlands during the Yule period. It is said that the goddess Perchta would roam the countryside at midwinter, and enter homes during the twelve days between Christmas and Epiphany. If the children and young servants had been good during the year she would leave them a small silver coin. But if they had been bad, she would slit open their bellies and remove their stomach and entrails and fill the opening with stones and straw. It is said that because of the fat/grease in the oliebollen her sword would slide right off the stomach of anyone that ate the oliebollen. A rather fantastical story to be sure, but an amusing one none the less.
Another theory is that Jewish refugees emigrating to The Netherlands brought the precursors to oliebollen with them when they fled Portugal in the early 1500s.
A third theory is that during the dark ages people made these cheap, but calorie laden treats to give to the poor and hungry.
The earliest record of what could be considered oliebollen is painting from 1652 that shows balls very similar in appearance to an oliebol, and also a recipe for "oliekoecken" (oil cake/cookies) that appeared in the 1667 Dutch cookbook "De Verstandige Kock" (The Sensible Cook). The recipe called for cooks to make a dough from wheat flour, then add raisins that were softened in water along with chopped apples, almonds and spices. Add milk and yeast until you have a thick batter and allow it to rise, then form balls and fry them. As you will see it's pretty similar to the oliebol recipe below.
"Oliekoek" were popular for several centuries, and it wasn't until the mid-19th century that the term oliebollen started to take hold. It's not known why the change was made, but it's clear from the 1868 edition of the Dutch dictionary by Van Dale that it was in use by then. However, the rival dictionary "Woordenboek der Nederlandsche taal" (dictionary of the Dutch language) from 1896 stated that "oliekoek" is the more commonly used term, but by the early 20th century oliebollen was the more popular term and oliekoek was no longer used.
It is said that the oliebollen are the basis for our modern donuts.
Another theory is that Jewish refugees emigrating to The Netherlands brought the precursors to oliebollen with them when they fled Portugal in the early 1500s.
A third theory is that during the dark ages people made these cheap, but calorie laden treats to give to the poor and hungry.
The earliest record of what could be considered oliebollen is painting from 1652 that shows balls very similar in appearance to an oliebol, and also a recipe for "oliekoecken" (oil cake/cookies) that appeared in the 1667 Dutch cookbook "De Verstandige Kock" (The Sensible Cook). The recipe called for cooks to make a dough from wheat flour, then add raisins that were softened in water along with chopped apples, almonds and spices. Add milk and yeast until you have a thick batter and allow it to rise, then form balls and fry them. As you will see it's pretty similar to the oliebol recipe below.
"Oliekoek" were popular for several centuries, and it wasn't until the mid-19th century that the term oliebollen started to take hold. It's not known why the change was made, but it's clear from the 1868 edition of the Dutch dictionary by Van Dale that it was in use by then. However, the rival dictionary "Woordenboek der Nederlandsche taal" (dictionary of the Dutch language) from 1896 stated that "oliekoek" is the more commonly used term, but by the early 20th century oliebollen was the more popular term and oliekoek was no longer used.
It is said that the oliebollen are the basis for our modern donuts.
Ingredients
0.5 ounce active dry yeast
1 cup lukewarm milk
2.25 cups all purpose flour
2 teaspoons salt
1 egg
1.5 cups raisins (black and golden) [I soaked mine in vanilla vodka overnight]
1 Granny Smith apple (peeled, cored and finely chopped)
1 quart vegetable oil for frying
1 cup confectioner's/powdered sugar for dusting
Instructions
1) Mix yeast and warm milk, let stand for a few minutes to dissolve.
2) Sift the flour and salt into a large bowl.
3) Stir in the egg and yeast mixture, mix into a smooth batter.
4) Stir in the raisins and apple.
5) Cover the bowl and let stand in a warm, draft-free place to rise until doubled in size, about 1 hour
6) Heat oil in deep fryer or heavy pan to 375 degrees F (190*C).
7) Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
8) Fry the balls until golden brown, about 8 minutes
9) The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the inside will be greasy.
10) Drain the finished doughnuts on paper towels and dust with confection's sugar.
11) Serve them piled on a dish with more confection's sugar dusted over them.
12) Eat them hot if possible.
One word of warning, do not inhale while these are anywhere near your mouth. The excessive powdered sugar will cause coughing fits.
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